Feeds:
Posts
Comments

Posts Tagged ‘chocolate banana cake’

So, what do you want? The good or the bad? I think….the bad news should come first…hopefully then the good news can make up for it. It’s once again the time of the month for July’s DB challenge. However, after much thought and consideration, I’ve decided to opt out of this month’s challenge. Being unemployed means every cent counts. When the challenge was first announced I was really excited. However, I needed a reason and an occasion to make this cake. None came, so in the end, I decided I was not in a position to spend extra money or something which would most likely go to waste. I will however, attempt this challenge the instant I’m given an opportunity.

I know that many will visit the site today in anticipation of July’s challenge. So…for the good news, I’ve decided to post up the few cake orders I’ve been busy with in the last couple of weeks.

First up is a Tiramisu I made for Krys’s colleague’s husband. I opted for a more general sorta design as the cake was to be cut up into small pieces and served as dessert.

Next, was a Chocolate Banana Cake. This was my first time making chocolate butterflies and I had lotsa fun. It was obviously for a girl as I seriously doubt any guy would appreciate a cake decorated in butterflies.

The next was my pride and joy! Haha! 🙂 But seeing that up till now, I’ve been mastering the art of using chocolate decorations in most of my cakes, I’ve decided it was time to work with sugarpaste. As this was a Mississippi Mud Cake for a 6 year old girl, teddy bears and lotsa pretty, colourful gifts should not go wrong.

Advertisements

Read Full Post »

Read Full Post »

 
 

 

 Click here for the recipe 🙂

Read Full Post »

Alan’s birthday is next week but we had to celebrate it last weekend as he was leaving to go back to Penang for the holidays. This year I decided to make him a chocolate banana cake inspired by the one sold in Secret Recipe in Malaysia. Their chocolate banana cake is one of my all time favourite. I was initially not going to decorate it this way but when I was removing it from the cake tin, I accidentally “rip” the chocolate ganache. As a result, I had to cover my ugly edges with chocolate wafers.

Chocolate Mud Cake

Ingredients:

  • 1/2 cup cocoa powder, sifted
  • 3/4 cup strong espresso
  • 2 tsp vanilla essence
  • 300g self-raising flour
  • 75g plain flour
  • 1  1/2 tsp bicarbonate of soda
  • 185g unsalted butter, softened
  • 330g caster sugar
  • 3 eggs
  • 180g dark chocolate, melted and cooled

Method:

  • Preheat oven to 160C, and grease an 8 inch baking pan
  • Mix cocoa powder, coffee, vanilla essence and 1/2 cup cold water in a bowl and whisk.
  • Sift flour , bicarbonate of soda and a pinch of salt together.
  • Beat butter and sugar until light and fluffy. Add the eggs one at a time, beating well each time.
  • Stir in melted chocolate into egg mixture.
  • Add the flour and cocoa mixture alternatively into egg mixture.
  • Pour into pan and bake till set (approximately 1 – 1 1/2 hours).

White Chocolate Mousse and Banana Filling

Ingredients:

  • 600ml thickened cream
  • 450g white chocolate
  • 3 banananas

Method:

  • Melt cream and chocolate together in a medium saucepan over low heat till smooth.
  • Transfer to a large bowl and refrigerate till just cold.
  • Beat with electric mixer till mixture changes to a paler colour.

White Chocolate Mousse 2 (alternative to the above recipe):

Ingredients:

  • 2 tbsp water
  • Lemon juice
  • 2 tsp gelatine
  • 2 cups chilled whipping cream
  • 227gm white chocolate

Method:

  • Combine 2 tbsp water + 6 tbsp lemon juice in saucepan. Sprinkle gelatine on top and let stand for 10 minutes to soften. Stir over low heat till gelatine dissolves. Set aside.
  • Bring 1/2 cup of cream to simmer in a heavy saucepan. Remove from heat and pour over white chocolate. Stir till smooth.
  • Whisk in gelatine mixture to white chocolate. Refrigerate to cool and beginning to thicken slightly. Whilst cooling, stir it often (every 10 minutes or so).
  • Beat remaining 1.5 cups of cream till stiff peaks. Fold gently into white chocolate mixture.
  • Layer cake with white chocolate mousse.

Chocolate Ganache

Ingredients:

  • 250ml double cream
  • 250g dark chocolate

Method:

  • Melt cream and chocolate together in a double boiler.
  • Leave to cool to room temperature then refrigerate it.
  • Give it a good whisk.

Assembling

  • Slice cake into 3 layers. Place bottom layer into a 9 inch springform tin.
  • Cover with half the white chocolate mouse and top with slices of bananas.
  • Top with next layer of cake and repeat above step.
  • Top with the last slice of cake. Pour chocolate ganache over cake. Allow it to flow freely and it’ll cover the cake completely.
  • Refrigerate to allow ganache to set. Decorate accordingly.

Read Full Post »